Ingredients

• 500 g phyllo dough sheets
• 1 kg whole milk
• 4 piece eggs
• 4 tbsp all-purpose flour
• 4 tbsp semolina
• 200 g white cheese
• 150 g butter
• 3 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

1. Prepare custard base

   Whisk eggs, flour, semolina, and sugar in a large bowl until completely smooth with no lumps. Heat milk over medium heat for 5-6 minutes until it begins to steam but not boil. Slowly pour hot milk into egg mixture while whisking constantly to prevent curdling. Do not add milk too quickly or eggs will scramble.

2. Cook the custard

   Return mixture to saucepan and cook over medium-low heat for 8-10 minutes, stirring constantly with a wooden spoon. The custard should thicken to coat the spoon and bubble gently. Add vanilla and salt, then remove from heat. Do not cook on high heat or custard will curdle and become lumpy.

3. Prepare baking dish

   Melt butter completely over low heat for 2-3 minutes until liquid but not browned. Brush a 23x33cm baking dish generously with melted butter. Crumble white cheese into small pea-sized pieces and set aside. Do not use cold butter as it won't spread evenly on phyllo.

4. Layer bottom phyllo

   Place half the phyllo sheets in the buttered dish, brushing each sheet with melted butter over medium-low heat application. Each sheet should be completely covered with butter and fit the dish edges. Work quickly so phyllo doesn't dry out and crack. Do not skip buttering any layers or börek will be dry.

5. Add filling layers

   Pour warm custard evenly over the phyllo base, spreading with a spatula for 2-3 minutes until level. Sprinkle crumbled cheese evenly across the surface. The custard should still be slightly warm to help cheese melt during baking. Do not use cold custard as it won't distribute smoothly.

6. Top with phyllo

   Layer remaining phyllo sheets on top, brushing each with melted butter over medium-low heat application for 3-4 minutes total. Tuck edges down into the dish sides to seal completely. The top should be golden with butter and fully covered. Do not leave any dry spots or top will burn during baking.

7. Bake until golden

   Preheat oven to 180°C and bake for 35-40 minutes until top is golden brown and custard is set when gently shaken. The surface should be crispy and sound hollow when tapped lightly. Cool for 15 minutes before cutting into squares. Do not cut while hot or custard will run out.

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